Pumpkin Praline Pancakes (Printable Version)
Fluffy pumpkin pancakes with warm maple pecan praline sauce for a festive morning treat.
# Ingredients Required:
→ Praline Sauce
01 -
42 g unsalted butter
02 -
250 ml pure maple syrup
03 -
185 ml heavy cream
04 -
75 g pecans, chopped
05 -
5 ml vanilla extract
06 -
1.5 g kosher salt
→ Pancakes
07 -
240 g all-purpose flour
08 -
50 g granulated sugar
09 -
18 g baking powder
10 -
4.5 g ground cinnamon
11 -
1.5 g ground ginger
12 -
1.5 g ground nutmeg
13 -
3 g salt
14 -
375 ml buttermilk
15 -
180 g pumpkin purée
16 -
2 large eggs
17 -
28 g unsalted butter, melted
# Guide to Cooking:
01 -
Melt 42 g unsalted butter in a saucepan over medium heat and cook for 4 to 5 minutes, swirling to brown evenly until nutty in color. Carefully add 250 ml maple syrup and 185 ml heavy cream once browned.
02 -
Bring the maple mixture to a boil, then reduce heat and simmer gently for 15 minutes, monitoring to prevent boiling over.
03 -
After 15 minutes, stir in 75 g chopped pecans and simmer an additional 5 minutes. Remove from heat, whisk in 5 ml vanilla extract and 1.5 g kosher salt. Let cool; sauce will thicken and is best served warm or at room temperature.
04 -
In a mixing bowl, combine 240 g all-purpose flour, 50 g granulated sugar, 18 g baking powder, 3 g salt, 4.5 g ground cinnamon, 1.5 g ground ginger, and 1.5 g ground nutmeg; whisk thoroughly.
05 -
In a separate bowl, whisk together 375 ml buttermilk, 180 g pumpkin purée, 2 large eggs, and 28 g melted unsalted butter until smooth.
06 -
Add wet mixture to dry ingredients and whisk just until combined, allowing some lumps. Let the batter rest for 15 minutes to relax gluten for tender pancakes.
# Extra Suggestions:
01 -
Praline sauce can be prepared in advance and refrigerated. Resting the batter enhances pancake tenderness by relaxing gluten.